JP3425404B2 - Apple juice production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [0001] BACKGROUND OF THE INVENTION 1. Field of the Invention
In connection with the production method, in particular,
Production method of apple juice obtained by fermentation
You. [0002] 2. Description of the Related Art Conventionally, this kind of apple juice has been produced.
Various methods are known, for example, crushing and squeezing.
Add the yeast for alcohol fermentation to the juice obtained
Alcohol fermentation, alcohol fermentation alcohol concentration
When fermentation is close to 1%, fermentation is stopped
(For example, published in JP-A-3-251167). Ma
As a method for producing fruit juice, for example,
Hawthorn fruit ji published in Hei 7-194351
Also known are methods for producing a fuse. This is the fruit
The juice is crushed and squeezed to obtain a fruit juice, which is added to the
Alcohol fermentation with mother added, alcohol fermentation
The fermentation is stopped when the alcohol concentration is close to 1%, and the fermentation is stopped.
After that, the yeast is removed from the fruit juice to obtain a product.
This technique can be applied to apples,
You can get apple juice with coal concentration less than 1%
Wear. Furthermore, fruit juices such as apples in recent years are
If fermentation accompanies the taste of the market,
From the stage, glucose, sucrose, maltose, etc.
Various sugars are added alone or in combination. Made after fermentation
Starting with glucose, honey,
Beer and various types of fruit juice,
Add acidulants such as goic acid, or spices, caffeine, etc.
It is also common to adjust the taste. Change
In addition, the juice to be squeezed is the variety of fruits,
Depending on the actual harvest time and cultivation year,
There are differences. For this reason, water and glucose are generally added to the juice.
To adjust the composition of the juice,
The pH of the fruit juice is adjusted by mixing um and the like. [0004] By the way, such a problem is solved.
In the conventional method for producing apple juice, alcohol
Try to make a good apple juice with less than 1%
If so, control the fermentation time to improve the taste.
Was difficult. In other words, fermentation time
If it is too long, it is easy to be contaminated by other bacteria, so the taste is impaired
If the fermentation time is too short, alcohol
Is good for fermentation, but other reaction factors
That makes the taste worse. Other than apple juice
Too much of an additive can keep you away from natural flavors
Apple juice 1 without sugar or acid
It is said that a good taste of 00% juice is desired
There is fact. The present invention has been made in view of such a problem.
The fermentation time can be easily controlled.
A taste-free, almost additive-free apple jelly with a concentration of less than 1%
Apple juice production with optimal conditions
The purpose is to provide the law. [0005] [Means for Solving the Problems] To solve such problems.
The technical means of the present invention for crushing and squeezing apple fruit
A pre-process to obtain apple juice of apple fruit alone,
Add apple fermentation yeast to apple juice obtained in the process
And fermented with alcohol.
Fermentation is stopped when the concentration is 0.3 or more and less than 1%
Fermentation process and apple juice after the fermentation process
Apple juice with a post-step of removing yeast from the apple juice
The apple juice in the preceding step.
The amount of straight sugar (g / 100 ml) to be contained is 9.5 to 11.
5 and the yeast to be added in the fermentation treatment step.
Number of 10^Five -10⁷ And the fermentation temperature is 10
The configuration was set to 20 ° C. Straight sugar is direct reducing sugar
It is. The amount of straight sugar contained in apple juice before fermentation
(G / 100 ml) to 9.5 to 11.5.
The amount of sugars assimilated by yeast becomes constant and alcohol fermentation
Can be performed smoothly. Also the number of yeast
10^Five -10⁷ And the fermentation temperature is 10-20.
° C, so this apple juice without additives is 100% juice
Fermented and contained in apple juice after fermentation
Alcohol concentration is maintained at a constant sugar acid ratio without losing taste.
It is possible to make apple juice with a degree of less than 1% and good taste
Wear. [0007]And aboveIn the previous process, apple juice
The amount of straight sugar (g / 100 ml) contained in 11 ± 0.
2 was adopted. As a result, the straight sugar that yeast assimilates
Can be kept constant,
It is easier to control the ruchol fermentation. MaOnFermentation processing
The number of yeast to be added is 0.8 × 10⁶ ~ 1.
2 × 10⁶ Pieces / ml. The number of yeast is 0.
8 × 10⁶ A certain amount of alcohol if less than individual / ml
The fermentation time for production is longer,
Bacteria are easily contaminated, and the taste may be impaired.
On the other hand, the number of yeasts is 1.2 × 10⁶ More than pcs / ml
And the fermentation time required to achieve a certain amount of alcohol production
Is too short so there are few other reaction elements
Gets worse.Specifically, onThe fermentation process
The number of yeast to be added is 0.9 × 10⁶~ 1.1 ×
10⁶ Pieces / mlWas. [0008] AndOnIn the fermentation process,
The fermentation temperature was set to 15 ± 2 ° C. By this
To make the yeast easier to ferment and to optimize the fermentation conditions.
Can be. Preferably, the fermentation temperature should be 15 ± 1 ° C.
Is desirable. By performing such a fermentation process
And the sugar acid ratio of the apple juice after treatment (Brix / apple
Acid) can be 25-35, good aftertaste
A very good taste juice
You. [0009]OnIn the previous process, apple juice
The amount of total acid (mainly malic acid) (g / 100 ml) is 0.2
Of different types of apple juice to be in the range of ~ 0.3
The structure was adjusted by mixing. Better proportion with sweetness
It ’s good and it ’s even better.
You. AndOnIn the previous process, apple juice was limited.
External filtration was adopted. This allows yeast to be used for fermentation
Water-soluble pectin, a dietary fiber in unsuccessful apple juice
Fermentation control is performed by completely removing fermentation and insoluble solids.
There is an advantage that it is easy. Even betterOnPost-processing
Then, carbon dioxide was filled and foamed. This allows
It has a refreshing taste. [0010]OnIn the previous process, the raw apples
The washing process of washing and crushing and squeezing the washed raw apples
Crushed juice process to obtain apple juice
Allow the solid fiber to settle out as a precipitate
Standing process to obtain go fruit juice, and sedimentation and clarification in the standing process
Separation process to separate apple juice and
Ultrafiltration step of ultrafiltering the clarified apple juice,
Apple fruits by mixing different types of clear apple juice
Adjustment process and adjustment to adjust the juice to the prescribed total acid and prescribed sugar content
Heat sterilizer that heat sterilizes apple juice prepared in the process
In the above-mentioned post-process, the re-processing after the fermentation process is performed.
Yeast removal step for removing yeast from coral juice, and yeast removal
Carbon dioxide gas is blown into the apple juice after the process and sealed in a container
The apple juice sealed in a container
And a warm water sterilization step of sterilizing with water. [0011] BRIEF DESCRIPTION OF THE DRAWINGS FIG.
An apple juice production method according to an embodiment of the present invention
Will be explained. As shown in FIG.
The basic composition of the method of producing goju juice breaks apple fruit
Pre-process of crushing juice to obtain apple juice of apple fruit alone
And the apple juice obtained in the previous process
Alcohol fermentation by adding mother and alcohol fermentation
Fermentation process that stops when coal concentration is less than 1%
Removal of yeast from the apple juice after the fermentation process
And a post-process. First, the pre-process will be described. (1) Cleaning process The raw apples are washed using a washing machine or the like. (2) Crushing and squeezing process Crush and squeeze the raw apples washed using a crushing juice machine
Get the juice. (3) Stationary process This juice is allowed to stand and most of the solid fiber is turned into sediment.
Precipitate to obtain clear apple juice. For example, in a tank
Let stand for about 12 hours. (4) Separation process Separation of the sediment in the standing process and the clear apple juice
Let go. (5) Ultrafiltration step Ultrafiltration of the clear apple juice separated in the separation process
You. In this ultrafiltration step, water-soluble pectin
And insoluble dietary fiber are completely removed. (6) Adjustment process Mixing different types of clear apple juice to make apple
The amount of total acid (mainly malic acid) in fruit juice (g / 100ml)
Adjust so that it is in the range of 0.2-0.3, and the amount of straight sugar
adjust. That is, the same variety or several apple fruits
Of different varieties. Of straight sugar contained in apple juice
The amount (g / 100 ml) is 9.5 to 11.5. Than
Desirably, the amount of straight sugar (g / 1) contained in apple juice
00 ml) to 11 ± 0.2. The raw apple used as a raw material is
The main sugar composition, ie glucose, fructose and sucrose content
There is also a large gap, and even the same varieties
Depending on the difference or cultivation place or the weather of the year, the fruit
There is a great difference in the components of the juice extracted from the fruit
Here, the preparation of straight sugar (g / 100ml) in the raw material juice
Make adjustments. This adjustment includes glucose, fructose and sucrose
Is not due to the addition of commercially available
Ji, Jona Gold, Hokuto, Chiaki, Kodama, Mutsu, etc.
Three kinds of juice obtained from raw apples of different kinds
This is done by mixing degrees. (7) Heat sterilization process The apple juice prepared in the preparation step is sterilized by heating. heating
Sterilization conditions are, for example, a heating temperature of 90 to 95 ° C. for about 1 minute.
Done in degrees. (8) Fermentation process Add apple fermentation yeast to apple juice and add alcohol
Fermentation, alcohol fermentation with an alcohol concentration of 0.3
When the concentration is less than 1%, the fermentation is stopped. Where
Examples of yeast for ruchol fermentation include wine yeast S.
accaromyces cerevisiae O
C-2 strain, wine yeast Saccharomyces
cerevisiae W3 strain produces a lot of scent components
Saccharomyces cere of yeast for sake
visiae YK-71 strain or the like is used. This fermentation
In the treatment step, the number of yeast to be added is 0.9 × 10
⁶ ~ 1.1 × 10⁶ Unit / ml. Also, the fermentation temperature
About 15 ± 2 ° C. In this fermentation process, the apple juice is water-soluble.
Dietary fiber such as pectin is completely removed
Enzymatic reaction with time by adding a certain concentration of yeast
Start to progress almost proportionally. And the alcohol concentration
The time of 0.3 or more and less than 1% is approximately after the yeast addition.
It will be around 48 hours. Therefore, fermentation time is easy to manage
Entering the time range makes it easier to control the time. Immediately
In other words, if a predetermined time within this time is set, the
Obtain apple juice with a rucol concentration of 0.3 or more and less than 1%
be able to. In addition, if it is within this time range, the fermentation time
Does not become too long and is therefore contaminated by other bacteria.
The situation where dyeing is suppressed is suppressed, and the situation that impairs the taste
Is prevented. Furthermore, if the time is within this range, the fermentation time
It doesn't become too short, and alcohol fermentation is enough
Since other reaction factors are taken into account while performing
As a result, a situation in which the taste is impaired is prevented. That is, too
If the fermentation time is short, almost only alcohol fermentation is performed.
Other reactions will not be performed sufficiently
And it is not enough to improve the flavor, body and aroma
Would. In addition, alcoholic beverages generally used
If the raw material composition is different during production, commercialize before the start of fermentation
Adjustment by adding glucose, etc.
To be fermented until a certain taste is achieved
However, in the present invention, the raw material
Adjusted by selecting fresh apples,
Complete dietary fiber in gou juice, especially water-soluble pectin
, Except Brix (sugar content) 12.5-13.5
(G-malic acid / 100 ml) in the range of 0.2 to 0.3
The fermentation temperature depends on the amount of specific yeast and the fermentation temperature.
To control the fermentation time,
When the amount becomes 0.3-1%, even if the fermentation is interrupted,
Saccharic acid ratio (Brix / malic acid) in fermentation broth is about 30 ± 5
Degree, good balance of sweetness and sourness, not artificial
You can have a natural apple taste. The post-process will be described below. (9) Yeast removal step The yeast is removed from the apple juice after the fermentation process. example
Most yeast was removed by centrifugation using a centrifuge.
Later, it is removed by filtration. (10) Carbon dioxide mixing process Carbon dioxide gas is blown into the apple juice after the yeast removal process.
Seal. (11) Hot water sterilization process The apple juice sealed in the container is sterilized with warm water to make the product.
You. The apple juice thus produced
Is a sparkling juice made of 100% apple juice and has a sugar-acid ratio
(Brix / malic acid) with good taste of about 30
It becomes ngo juice. [0020] Embodiments of the present invention will be described below. (1) Cleaning process Raw apples are served in containers containing 15-18 kg of fruits
Select the stuffed one. The amount of processing at one time is, for example,
Approximately 500 kg. In the example, the harvested container
Select the apples put in
Remove and wash. Washing is performed by an apple washing machine.
And six rotating brushes are arranged on an 800 × 600 plane.
The brush is applied while the fruit is poured on the surface
Spin and return to the container from the washed one
You. (2) Crushing and squeezing process After washing, the raw apples are crushed and squeezed using a juicer. Juice
Is performed by a juicer equipped with a slicer at the top.
Completely crushed fruit passed through the upper slicer
Is a rotary, centrifugal juicer with a cloth bag at the bottom.
It is thrown in and squeezed. The juice obtained here is a squeeze receiving tongue
Sent to Two juicers were operated alternately. (3) Standing process After squeezing, the juice is allowed to stand in the squeezing tank for about 12 hours.
The sediment forms mud on the bottom of the tank
Settles. (4) Separation process After settling, use a suction pump to prevent sediment from entering.
Remove the supernatant to obtain clear apple juice. (5) Ultrafiltration process The clear apple juice is ultrafiltered. In the juice receiving tank
120 litters of clear apple juice by pump
UF filter of ultrafiltration system
Ultrafiltration through circulation for about 4 hours through the filter
About 350 liters of later clarified apple juice are obtained. (6) Adjustment process Apple juice has a total acid (particularly malic acid) content of 0.2
~ 0.3g / 100ml, straight sugar range of 11 ± 0.2
So that it is created in the same way as
Mix and adjust the clear juice. (7) Heat sterilization process The apple juice after ultrafiltration is heat-sterilized. Heating temperature 92
C. for 1 minute. Apple juice plate heat exchange
It is sent to the fermentation tank through a replacement type heat sterilizer. (8) Fermentation process Then, wine yeast (Saccharomyces c)
erevisiae OC-2 strain) with a bacterial count of about 1.0 × 1
0⁶ The inoculation was performed at the number of cells / ml. Fermentation temperature 15 ℃, during fermentation
The fermentation is stopped for 48 hours. The yeast to be added is
After pre-culture two or three times in advance to prepare
The ones that are in regular use were used. Next, the post-process will be described. (9) Yeast removal step Immediately after the fermentation stops, most of the yeast is centrifuged.
And then membrane filtration using a 1-3 μm membrane.
The yeast is completely removed from the fermented juice. (10) Carbon dioxide mixing process Carbonated gas is mixed into the fermented juice and bottled. Mixing is 5
Counter pressure under pressure of carbon dioxide at ℃
(1 to 1.5 kg / cm^Two A) to be bottled. (11) Hot water sterilization process After bottling, put in warm water of 62 ° C for 20 minutes and sterilize with warm water.
Product. The apple juice thus produced
The apple juice is the same varieties of apples or some
Straight sugar (g / 100ml) is 11 ±
0.2.
As shown in FIG. 2, the sugar acid ratio (Bri
x / malic acid) is around 30 and the straight sugar value is 9.9 g / 100
ml. [0025] [Experimental example] In the above-mentioned embodiment, in the fermentation treatment process,
For comparison by changing the number of yeasts added and the fermentation temperature
Was performed. [Experimental example 1] 500 m produced according to the above-described embodiment.
The fermentation temperature in the fermentation process was 5
° C., adding the number of yeast cells as follows,
The experiments (a1), (a2), (a3), and (a4) were performed.
Was. (A1) The number of yeast cells added in the fermentation treatment was 10
^Four Pieces / ml. (A2) The number of yeast cells added in the fermentation treatment was 10
^Five Pieces / ml. (A3) The number of yeast cells added in the fermentation treatment was 10
⁶ Pieces / ml. (A4) The number of yeast cells added in the fermentation treatment was 10
⁷ Pieces / ml. In Experimental Example 1, 6, 24, 3
After 0, 48, and 72 hours, sampling was performed
(%) Was measured by gas chromatography
The results are shown in FIG. [Experiment 2] Created according to the above-described embodiment.
500 ml of apple juice in fermentation
With the fermentation temperature at 10 ° C, the number of yeast cells is as follows:
(B1), (b2), (b3), (b)
The experiment of 4) was performed. (B1) The number of yeast cells added in the fermentation treatment was 10
^Four Pieces / ml. (B2) The number of yeast cells added in the fermentation treatment was 10
^Five Pieces / ml. (B3) The number of yeast cells added in the fermentation treatment was 10
⁶ Pieces / ml. (B4) The number of yeast cells added in the fermentation treatment was 10
⁷ Pieces / ml. In Example 2, 6, 24, 3
After 0, 48, and 72 hours, sampling was performed
(%) Was measured by gas chromatography
FIG. 4 shows the results. [Experiment 3] Created according to the above-described embodiment.
500 ml of apple juice in fermentation
With the fermentation temperature at 15 ° C, the number of yeast cells is as follows:
(C1), (c2), (c3), (c
The experiment of 4) was performed. (C1) The number of yeast cells added in the fermentation treatment was 10
^Four Pieces / ml. (C2) The number of yeast cells added in the fermentation treatment was 10
^Five Pieces / ml. (C3) The number of yeast cells added in the fermentation treatment was 10
⁶ Pieces / ml. (C4) The number of yeast cells added in the fermentation treatment was 10
⁷ Pieces / ml. In Experimental Example 3, from the addition of yeast, 6, 24, 3
After 0, 48, and 72 hours, sampling was performed
(%) Was measured by gas chromatography
FIG. 5 shows the results. [Experiment 4] Created according to the above-described embodiment.
500 ml of apple juice in fermentation
With the fermentation temperature at 20 ° C, the number of yeast cells is as follows:
Experiments (d1) and (d2) were carried out with the addition. (D1) The number of yeast cells added in the fermentation treatment was 10
^Four Pieces / ml. (D2) The number of yeast cells added in the fermentation treatment was 10
⁷ Pieces / ml. In Experimental Example 4, 24, 48, 7
Sampling after 2 hours, the amount of alcohol produced
(%) Measured by gas chromatography is shown in FIG.
Shown in The results of each of the above-described experimental examples are based on the fermentation temperature of 5 ° C.
, Fermentation is slow even if the number of cells to be added is increased.
Cost must be maintained for a long time,
Lack performance. In addition, yeast number 10^Four Pieces
At / ml, fermentation is slow as expected. Yeast number 10^Four Pieces / m
At a fermentation temperature of 20 ° C, 0.57%
Calls were generated and this process alone was ideal,
If the number of yeasts is small, the risk of bacterial contamination increases. Also,
Cost performance at fermentation temperature of 20 ° C to maintain high temperature
Seems to be lacking. Yeast number 10⁷ In pieces / ml
Is considered that fermentation proceeds too fast and fermentation control is difficult.
Be considered. Yeast number 10⁷ Pieces / ml, 48 hours at 10 ° C
Yielded slightly more than 1% alcohol at this temperature.
Seems to lack cost performance
You. Therefore, at a fermentation temperature of 15 ± 2 ° C., the number of cells to be added is 1
0⁶ It is easy to control fermentation, and the fruit juice after fermentation
A refreshing beverage with good taste and sugar-acid ratio
Can be. In the above embodiment, the added yeast
The type of mother is not limited to the above, but alcohol fermentation
Anything that does is fine. Also, the sterilization process
Conditions vary depending on the state of the juice used and the type of yeast
No problem. [0031] As described above, as described above, the apple
According to the production method of apple juice, apple fruits are crushed and squeezed.
A pre-process for obtaining apple juice of apple fruit alone, and the pre-process
Add the yeast for alcohol fermentation to the apple juice obtained in
Alcohol fermentation,
Stop fermentation when the concentration becomes 0.3 or more and less than 1%
Fermentation process and fermentation from apple juice after fermentation process
A method of producing apple juice with a post-process to remove the mother
Method, contained in apple juice in the previous process
The amount of straight sugar (g / 100 ml) is 9.5 to 11.5,
In the fermentation process, the number of yeast to be added is 10^Five ~ 1
0⁷ And fermentation temperature of 10-20 ° C
Therefore, in the fermentation treatment step, the alcohol concentration was set at 0.
About 3 hours or less and less than 1%, about 48 hours
It can be in the range of about 24-72 hours,
Therefore, the fermentation time can be set to an easily manageable time range,
Time control can be facilitated. others
Therefore, if a predetermined time within this time is set, the
Obtain apple juice with a rucol concentration of 0.3 or more and less than 1%
be able to. In addition, if it is within this time range, the fermentation time
Does not become too long and is therefore contaminated by other bacteria.
Dyeing can be suppressed, and the taste is lost.
The sneaking situation can be prevented. Furthermore, this time range
Therefore, the fermentation time does not become too short.
While the ruchol fermentation is performed sufficiently, other reaction elements are added.
Because you can taste it, the situation that impairs the taste
Can prevent and improve flavor, body and aroma
You. That is, the sterility in the pretreatment of apple juice
Fermentation time is extremely short
Over time, a certain value of good and excellent taste, flavored phosphorus
100% apple juice can be obtained.
Furthermore, while fruit apples are considered good for health,
These days, people tend to be shunned from the hassle of peeling. That
Eat without losing any of the functional components of fruit apples
Functionality and taste of the fruit apple to deliver to the table
Initial reaction of pure yeast in the action of natural fermentation
Efficient attraction of all additives and machinery
Effective working without any functional damage
Additive apple fruit in children's diet during growing season
100% apple juice for good taste and freshness
And let the functional ingredients of a raw apple have fruit juice
Delicious and refreshing, effectively preserved even a little inside
Any food as apple juice with 100% coral juice
It can be provided in daily life. In addition, before fermentation, the direct
Adjust the amount of sugar (g / 100 ml) to 9.5 to 11.5.
As a result, the amount of sugar assimilated by yeast becomes
Le fermentation can be performed smoothly. In addition, yeast
10 mothers^Five -10⁷ And the fermentation temperature is 10
-20 ° C, so 100% of this additive-free apple juice
Fermented apple juice and included in the apple juice after fermentation.
With a constant sugar acid ratio, the alcohol
Apple juice with a taste of less than 1%
Can be. In the pre-process, the apple juice contains
The amount of straight sugar (g / 100 ml) is 11 ± 0.2
didSoThe amount of straight sugar used by the yeast can be kept constant
This makes it easier to control alcohol fermentation.
You. In the fermentation process, the number of yeasts added
0.8 × 10⁶ ~ 1.2 × 10⁶ Pieces / mlSo
Fermentation becomes more controllable. Further, in the fermentation treatment step, the fermentation
The temperature was 15 ± 2 ° CSoYeast becomes easier to ferment,
Optimum fermentation conditions can be set. Preferably fermentation
It is desirable that the temperature be 15 ± 1 ° C. Such fermentation
Saccharic acid in apple juice after treatment by fermentation
The ratio (Brix / malic acid) can be 25-35
Very good taste with good aftertaste and clean taste
News. In the preceding step, the total acidity of the apple juice is
(Mainly malic acid) amount (g / 100 ml)
A mixture of different types of apple juice to be in the range of 0.3
Adjusted by combinationSoMore sweet
It ’s a good thing, it can taste better
You. Also, in the previous step, the apple juice was ultrafiltered.
ConfigurationSoPhosphorus that yeast cannot use for fermentation
Complete removal of water-soluble pectin, a dietary fiber in gou juice
Therefore, there is an advantage that fermentation control can be easily performed. Fermentation
In the processing step, the alcohol concentration is 0.3 or more and less than 1%.
About 48 to 72 hours, about 24 to 72 hours
Degree of fermentation, thus controlling fermentation time
Easy time range, and time control
Can be easier. Therefore, within this time,
By setting the time, it is almost certain that the alcohol concentration is 0.3
More than 1% of apple juice can be obtained. Even better
In the subsequent process, carbonic acid was filled and foamedSoYo
Refreshing taste.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a production process of an apple juice production method according to the present invention. FIG. 2 is a diagram illustrating components of a manufactured apple juice according to an embodiment of the present invention. FIG. 3 is a diagram showing the amount of alcohol produced when fermentation was performed at a fermentation temperature of 5 ° C. and the amount of yeast added was changed according to Experimental Example 1 of the present invention. FIG. 4 is a diagram showing the amount of alcohol produced when fermentation is performed at a fermentation temperature of 10 ° C. and a change in the amount of yeast added, according to Experimental Example 2 of the present invention. FIG. 5 is a diagram showing the amount of alcohol produced when the fermentation temperature was set to 15 ° C. and the amount of yeast added was changed to perform the fermentation treatment according to Experimental Example 3 of the present invention. FIG. 6 is a diagram showing the amount of alcohol produced when the fermentation treatment was performed at a fermentation temperature of 20 ° C. and with an added amount of yeast, according to Experimental Example 4 of the present invention.

────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Hiroo Abe 675-145, Arita-Nishi-cho, Hamamatsu-shi, Shizuoka (56) References JP-A-3-251166 (JP, A) JP-A-63-230069 (JP, A) JP-A-6-62815 (JP, A) JP-A-60-91970 (JP, A) JP-A-4-356162 (JP, A) JP-A-5-328960 (JP, A) JP-A-6060 JP-A-34171 (JP, A) JP-A-5-137547 (JP, A) JP-A-7-194351 (JP, A) JP-A-63-7773 (JP, A) (58) Fields investigated (Int. . ^7, DB name) A23L 2/02 A23L 1/212 A23L 2/00 A23L 2/52 C12G 3/02

Claims (1)

(57) [Claims] [Claim 1] A pre-process in which apple fruit is crushed and squeezed to obtain apple juice alone, and a yeast for alcohol fermentation is added to the apple juice obtained in the pre-process. And fermented with alcohol.
A method for producing apple juice, comprising: a fermentation treatment step of stopping fermentation when the concentration is less than 1%; and a post-step of removing yeast from apple juice after the fermentation treatment step . A washing step of washing the raw apples, and a crushing and squeezing of the washed raw apples to obtain apple juice.
The crushed juice process and the apple juice is allowed to stand to set solid fiber as a precipitate.
A standing step of obtaining clear apple juice, and a step of separating the sediment and clear apple juice in the standing step.
Ultrafiltration of the clarified apple juice separated in the separation step and the separation step
Ultrafiltration step to remove pectin and amount of straight sugar (g / 100ml) contained in apple juice
11 ± 0.2 and the amount of total acid in apple juice (g
/ 100ml) so that it is in the range of 0.2-0.3
Adjustment process adjusted by mixing different kinds of apple juice
And heat sterilization of apple juice adjusted in the adjustment process
And a bacterial process, in the fermentation ^{process, 0.9 × 10 6 ~1.1 × 10} 6 pieces of number of yeast added
/ Ml, the fermentation temperature is 15 ± 2 ° C., and in the above post-process, yeast is removed from the apple juice after the fermentation process.
Carbon dioxide gas is blown into the apple juice after the removal step and the yeast removal step.
Carbon dioxide mixing process to seal the apple juice and hot water sterilization to sterilize the apple juice sealed in the container with warm water
Method for manufacturing apple juice, characterized in that a step.